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Valorisation of raspberry and blueberry pomace through the formulation of value-added gluten-free cookies
Successful valorisation of raspberry and blueberry pomace was achieved through their application, as dried and ground powders, in the formulation of value-added gluten-free cookies. Simplex-lattice mixture design approach was applied to obtain the product with the best sensory properties, nutritiona...
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| Yayımlandı: | J Food Sci Technol |
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| Asıl Yazarlar: | , , , , , , |
| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
Springer India
2015
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| Konular: | |
| Online Erişim: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4837725/ https://ncbi.nlm.nih.gov/pubmed/27162394 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-015-2128-1 |
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